Fry a chopped shallot, chopped tenderstem broccoli and shiitake mushrooms for a few minutes in hot olive oil,
then add a tin of borlotti beans together with a little of the liquid. Season well with sea salt and freshly
ground black pepper and simmer for 5 – 6 minutes, to meld the flavours. Meanwhile, dust fillets of sea bream
in seasoned flour and fry in another pan until the skin is crispy. Serve the bean stew in warm bowls,
topped with the fish.